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InstructionsPlace Meat in large heavy pot. Season with salt and pepper. Add Onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool. Tear meat into shreds and return to stock.Add next 8 ingerdients and cook 1 hour, stirring occasionally to prevent sticking. Add all remaining ingerdients and cook over low heat until thick.
NotesInstead of boiling the meats, I like to smoke them in the BGE then, procede with the remainder of the recipe.Number of Servings: Time to Prepare: